 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
|
This is a lovely curry from Australian chef David Thompson. If you can't get scallops, other seafoods are easily substituted. Try mussels, clams, prawns or even a fish such as salmon. Ingredients:
2 cups coconut cream |
1 tablespoon palm sugar |
2 tablespoons fish sauce |
1 cup coconut milk or 1 cup stock |
12 -16 small scallops, cleaned |
4 kaffir lime leaves, shredded |
1 little red chile, julienned |
1/2 cup coriander leaves |
5 -8 long dried red chilies, soaked and drained |
1 pinch salt |
5 slices galangal or 5 slices ginger |
3 tablespoons chopped lemongrass |
4 tablespoons chopped garlic |
3 tablespoons sliced red shallots |
1 tablespoon coriander, chopped |
10 white peppercorns |
1 1/2 teaspoons shrimp paste |
Directions:
1. First make the paste, using the listed ingredients.
2. The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
3. A pestle and mortar is the ideal tool for this.
4. When the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
5. Season with sugar and fish sauce.
6. Add coconut milk and simmer until reduced.
7. Add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
8. Check the seasoning, then arrange the scallops on a plate.
9. Drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.
|
|